Exotic salmon burger
A burger always works! But for a change of pace, today we're making an exotic salmon burger that will win you over with its uniqueness. The salmon is rolled into snails and secured with skewers. Then simply grill it on the SEVO and top the burger. Enjoy your meal!
Cooking time 25 minutes
Ingredients
Ingredients for 4 portions
FOR THE LAUGH
- 600 g salmon fillet without skin
- and bones
- 60 g coriander
- 2 tbsp honey
- Juice of 1 organic lime
- 4 tbsp sesame oil
- Salt from the mill
- Vegetable oil for greasing
- the grill grate
FOR THE COATING
- 100 g carrots
- 100 g green zucchini
- 1 red onion
- 4 tbsp sesame oil
- 4 tbsp mayonnaise
- 4 tbsp sweet chili sauce
- 4 tbsp fried onion
- Ground pepper
EXTRAS
- 8 watered wooden skewers
- 4 burger buns
Preparation
- Preheat the grill to 180 °C with the lid closed.
- Cut the fillet into four thin strips. Pluck the coriander from the stalks and chop finely. Mix the salmon strips with the coriander, honey, lime juice and sesame oil and season with salt. Then roll up individually into snails and secure each one with a skewer. Cut the buns in half.
- Grill the salmon buns over a direct heat with the lid closed for 4-5 minutes on each side. After turning, grill the cut surfaces of the brioche buns.
- In the meantime, clean and roughly grate the carrots and zucchinis. Peel the onion, halve and cut into strips. Marinate the vegetables in oil and season with salt and pepper. Mix the mayonnaise with the chili sauce.
- To serve, spread the sauce on the bottom halves of the buns and place the vegetables on top. Then add the salmon slices and fried onions. Finish with the lid.
